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Ingredients

Adjust Servings:
Eggs – 4
Canned Beans – 12 ⅓ oz (350 g)
Bell Peppers – 2
Yellow Onions – 1
Caraway Seeds – 1 tsp
Paprika – 1 tsp
Sunflower Oil – to taste
Herbs – to taste
Tomato Sauce – 3 ⅓ fl oz (100 ml)
Water – 2 tbsp

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Baked Beans and Eggs Breakfast

Baked Beans and Eggs Breakfast

Features:
  • Low-Calorie
  • 30 min
  • Serves 4
  • Easy

Ingredients

Recipe

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The fried eggs we will be discussing today are a cross between an English breakfast and shakshuka. This dish is particularly trendy in Arab countries because it is hard to come up with a more balanced morning meal. We are talking about our baked beans and eggs breakfast, of course.

A traditional English breakfast consists of back bacon, sausages, fried eggs, tomatoes, mushrooms, and beans. They might add croutons, tomato sauce, and other hearty additions to taste. The dish has another name, as well — fry-up or full English breakfast. Our recipe features the best of English and Arabic cuisines.

Steps

1
Done

Cut bell pepper and onion into half rings and fry them in a skillet with oil.

2
Done

Add tomato puree, paprika, caraway seeds, and water; mix thoroughly.

3
Done

Add beans, bring the sauce with vegetables to a boil and make small indentations for eggs. Crack the eggs into them and remove the skillet from the heat.

4
Done

Bake the dish under a lid in the oven for 5 minutes at 360 °F. Voila!

If you manage to get the fried eggs out in time, you can achieve a liquid yolk, which will be an excellent sauce for vegetables with beans. Bacon and ham will also fit well into this recipe. By the way, even though the dish is very satisfying, the calorie content of one portion is roughly 300 kcal. Therefore, baked beans and eggs breakfast will easily make any diet more bearable.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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